Preheat the oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, and lemon zest until evenly combined.

Combine wet ingredients
In a separate bowl, mix the heavy cream, lemon juice, and vanilla extract. Pour into the dry mixture and stir gently with a fork until the dough just comes together.

Form the dough
Turn the dough onto a lightly floured surface and knead a few times until it holds together. Pat into a 1-inch thick circle.

Cut into wedges
Cut the dough into 8 equal wedges and place them on the prepared baking sheet. Brush tops with additional cream.

Bake
Bake for 18–20 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Make the glaze
While scones cool, whisk powdered sugar, lemon juice, and zest to form a glaze.

Glaze and serve
Drizzle the glaze over slightly cooled scones and serve warm or at room temperature.